The story behind this dish is that once you eat it, you end up craving it. It works as a main dish or a side dish. And you can make it in the slow cooker or make on the stove. This is also a pantry meal, as most of the ingredients will already be in your pantry. And if you cook it on the stove, it only takes 30 minutes.
- 1 can (16 oz.) red kidney beans, undrained
- 1 can (16 – 28 oz.) baked beans, undrained (I use vegetarian)
- 1 can (16 oz.) butter beans, undrained
- 4 to 6 hot dogs, sliced into small rounds
- 2 tablespoons dried chopped onion
- 1 heaping tablespoon prepared mustard
- 1/2 cup ketchup
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Combine all of the ingredients in a 5 to 6-quart slow cooker or Dutch oven.
If using a slow cooker: Cover and seal the pot and cook until thick and bubbly, 7 to 8 hours on low, 3 to 4 hours on high.
If using a Dutch oven: Cook over medium heat, stirring often, until the mixture begins to bubble. Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes.
Serves 4 to 6.
“The promise of Christ’s return calls us to persevere in faith.”
Hot Black-Eyed Pea Dip
This is sooooo yummy!
- 1 tablespoon butter
- 1 small onion, diced
- 1/2 to 1 tablespoon finely chopped pickled jalapenos
- 1/4 teaspoon ground cumin
- 4 oz. cream cheese, softened
- 1/3 cup sour cream
- 1 (10-oz.) can Rotel diced tomatoes and green chilies, drained
- 1 (15-oz.) can seasoned black-eyed peas, drained
- Salt and pepper
- 1/2 cup shredded Mexican cheese or Cheddar
Preheat oven to 350 degrees.
Melt butter in a pan and add onion. Cook until soft.
Add remaining ingredients to pan except cheese. Stir to evenly mix and remove from heat. Check for seasoning and add salt and pepper to taste.
Transfer dip to a greased cast iron skillet or baking dish. Sprinkle shredded cheese on top.
Place in oven and bake for 20 minutes or until warm and cheese is melted.
Serve with tortilla chips.
“When we bend our knees to pray, God bends His ear to listen.”
I made these meatballs a little too large, but nobody seemed to care. They were devoured.
- 2 lbs. lean ground beef
- 2 eggs
- 1/4 cup water
- 1 cup bread crumbs
- 6 tablespoons minced onion (or use 6 teaspoons dried onion)
- 1 (16-oz.) can jellied cranberry sauce
- 1 1/2 cups chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
Preheat oven to 350 degrees.
In a large bowl, mix together ground beef, eggs, water, bread crumbs, and onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In slow cooker or large saucepan over low heat, blend cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
Serve in the slow cooker on warm.
“God may lead us into troubled waters to deepen our trust in Him.”
This is very similar to my other Broccoli Salad, but slightly different and equally delicious.
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 lb. bacon, fried & crumbled
- 1 cup shredded Cheddar cheese
Combine chopped broccoli and cauliflower in large bowl.
In a separate bowl combine mayonnaise, sour cream, sugar and salt to make a dressing.
Add the dressing to the broccoli/cauliflower mix, stirring to evenly coat the veggies.
Stir in the bacon and cheese, reserving a small amount to sprinkle on top of salad just before serving.
Refrigerate until serving.
“The way we view eternity will affect the way we live in time.”
This is one of the sides I fixed for Christmas this year. Everyone thought it was delicious.
- 14 Ritz crackers
- 1 slice hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, melted
- 12 medium ears corn, husks and silk removed (about 8 to 9 cups) (I used my corn that I had frozen)
- 1 1/4 cups half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Heat oven to 450 degrees. Spray an 8-inch square baking dish with cooking spray. Pulse crackers, bread, and butter in food processor until coarsely ground.
Cut off kernels from corn. Bring kernels, half-and-half, salt, and pepper to boil in large saucepan. Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.
Puree 2 cups corn mixture in blender until thick and smooth. Return puree to cooked corn and stir to combine. Transfer corn mixture to prepared dish. Top with crumb mixture and bake until golden brown 7 to 10 minutes.
Make ahead: Once transferred to baking dish, filling can be refrigerated, covered, for up to 3 days. Refrigerate crumb topping separately. Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees. Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.
“When it comes to helping others, don’t stop at nothing.”